Slow Cooked Apricot Pork Chops

Ingredients:

4-6 Pork Chops (Bone-In or Boneless)
1/2 C Butter
3/4 C Apricot Preserves
1/2 t Dried Thyme (or 1 t fresh Thyme)
1/2 t Sea Salt or Kosher Salt
1 C Dried Apricots

Directions:

Melt butter. Stir in apricot preserves, thyme and salt.

Spoon a small amount of apricot mixture into bottom of slow-cooker and spread around evenly.

Place pork chops in slow-cooker. Pour remaining apricot mixture on top of pork chops. Spread dried apricots over pork chops.

Cook for 6-7 hours on low or 3-4 hours on high.

Serve over rice and enjoy!

* Adapted from http://slowcookergourmet.net/slow-cooker-peach-glazed-pork-chops/

Quinoa Flake (or Oatmeal) Pancakes

Ingredients:

1 1/2-1 3/4 C Plain Milk Kefir (or Buttermilk)

1/4 C Light Tasting Olive Oil

2 Eggs

1 C Quinoa Flakes (or Oats)

1 C Gluten-Free Flour Blend (or regular flour)

2 T Sugar

2 t Baking Powder

1 t Baking Soda

1 t Sea Salt

1/2-3/4 t Ground Cinnamon

Directions:

Preheat a non-stick skillet on medium-low. 

In a medium bowl, whisk together Kefir (or buttermilk), Oil and eggs. 

In a large bowl, whisk together quinoa flakes (or oats), flour blend, sugar, Baking Powder, Baking Soda, salt and cinnamon. 

Whisk wet ingredients into dry until just combined. 

Cook 1/3 cup of batter at a time in preheated skillet, turning when golden brown. Keep pancakes warm in a 200 degree (F) oven until ready to serve. 

Serve with butter and maple syrup. Great with sliced strawberries!

*Adapted from http://www.deliciousasitlooks.com/2013/06/quinoa-flake-or-oatmeal-pancakes.html

Sweet Potato and Rutabaga Mash

Ingredients:

4 Medium-Large Sweet Potatoes, peeled and cut into chunks
1 Large Rutabaga, peeled and cut into chunks
1/2 C Butter
1/2 t Onion Powder
1/2 t Garlic Powder
1/2 t Dried Parsley
1/2 t Salt, plus more to taste
Black pepper, to taste

Directions:

In a large pot, bring water to a boil and add a few pinches of salt.

Beginning with Rutabaga, add chunks to boiling water, reduce heat to medium-high and cook for ten minutes. Add sweet potato chunks and continue cooking until everything is tender.

Drain water and return to pot. Add butter, onion powder, garlic powder, Parsley, salt and pepper. Use a potato masher to mash to desired consistency.

Add more salt and pepper, to taste. Serve topped with more butter.

* Adapted from https://paleoleap.com/sweet-potato-rutabaga-mash/

Whole Grain Blueberry Pancakes

Ingredients:

2 C Whole Grain Flour (whole wheat, white whole wheat or spelt)
2 t Baking Powder
1/2 t Baking Soda
1/2 t Salt
3/4 t Ground Cinnamon
1/8 t Ground Nutmeg
2 1/4 C Plain Milk Kefir (or a mixture of yogurt and milk)
3 T Sugar
2 Eggs, beaten
1 t Vanilla Extract
3 T Light Tasting Olive Oil or Melted Coconut Oil
2 C Fresh or Frozen Blueberries

Directions:

Whisk together dry ingredients. Whisk in wet ingredients. Stir in blueberries.

Cook 1/3 C of batter on medium-low heat, turning when edges look dry.

Serves 5-6 people

*Adapted from https://sallysbakingaddiction.com/2015/01/16/whole-wheat-blueberry-pancakes/

Mashed Rutabaga

Ingredients:

3 lbs Rutabagas, peeled and cut into chunks

2 t Salt, divided

1/2 C Butter

1/2 t Black Pepper

Directions:

In a large saucepan, cover rutabaga chunks with water and add 1 t salt. 

Bring to a boil, reduce heat and cover. Simmer for 25-30 minutes or until tender. 

Drain. 

Mashed with the butter. Stir in salt and black pepper, to taste. 

Whole-Wheat Honey Pumpkin Spice Muffins

Ingredients:

1/2 C Raisins (or Dried Cranberries)

1 1/2 C Whole Wheat Flour

1/4 C Packed Brown Sugar

1 t Pumpkin Pie Spice

3/4 t Baking Powder

1/2 t Baking Soda

1/2 t Salt

2 Eggs

1 C Pumpkin Purée (fresh or canned)

1/4 C Applesauce

1/4 C Light Olive Oil

1/2 C Honey

1/2 C Chopped Walnuts or Pecans

Directions:

Preheat oven to 350 degrees. 

Line or grease a muffin tin. 

Place raisins in a cup covered by hot water and allow to sit and plump for a few minutes. 

In a large bowl, combine flour, brown sugar, pumpkin pie spice, baking powder, baking soda and salt. 

Make a well in the center and add eggs, pumpkin, applesauce, oil and honey. 

Mix until just combined. 

Drain raisins and add to batter along with nuts. 

Spoon into muffin cups until 2/3 full. 

Bake for 15-20 minutes until tops spring back when lightly touched. 

Cool for ten minutes before removing from pan to cooling rack. 

* Adapted from http://allrecipes.com/recipe/pumpkin-wheat-honey-muffins/

Mashed Potato Cakes

Ingredients:

3 C Chilled Mashed Potatoes

2/3 C Shredded Cheddar Cheese

2 T Fresh Green Onions, sliced

1 Egg, lightly beaten

3 T Flour

1/2 C Flour

Oil

Directions:

In a large bowl, mix together potatoes, cheese, green onions, egg and 3 T flour.

Divide mixture into 12 balls and press into patties. 

Dredge each patty in remaining flour.

Fry in a pan over medium heat in oil until brown and crispy on both sides.

Transfer to a paper-towel lined plate. Immediately salt. 

Serve warm with ketchup or sour cream.

Yield: 12 Cakes

* Adapted from http://www.justataste.com/cheesy-leftover-mashed-potato-pancakes-recipe/